Bacon Egg Burger Fries & Drink Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to improve crispness.

Par-dry and toss

Drain the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried potato sticks with 1 tablespoon cornstarch until lightly coated.

Fry (two-stage for best crisp)

Heat vegetable oil in a heavy-bottomed pot or deep pan to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp paprika (if using). Keep warm in a single layer in a low oven (200°F/95°C) if needed.

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crispy (about 8–12 minutes depending on thickness). Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm in the oven if desired.

Fry eggs

Wipe skillet lightly and melt 1 tablespoon butter over medium-low heat. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. If you prefer over-easy, carefully flip for 15–30 seconds more. Remove eggs and keep warm.

Make patties

Divide 1 lb ground beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun; avoid overworking the meat. Press a slight dimple in the center of each patty with your thumb to help them cook flat.

Season and cook

Season both sides of the patties with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tablespoon Worcestershire sauce (divide across patties). Heat a griddle or large skillet over medium-high and brush with 1 tsp vegetable oil. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last minute of cooking, top each patty with a slice of cheddar and cover or tent with foil to melt the cheese.

Toast buns

While the patties finish, spread softened butter on cut sides of the 4 buns and toast them face-down in a clean skillet or on the griddle until golden, about 1–2 minutes.

Assemble burgers

Place lettuce (optional) on the bottom bun, then the cheeseburger patty, two bacon strips, and one fried egg on top of each patty. Add tomato slices and pickles if using. Spread ketchup and mustard on the top bun and close. Serve immediately with fries.

Brew tea

Place 2 black tea bags in a heatproof pitcher. Pour 4 cups boiling water over the bags and steep 5 minutes for strong tea, then remove and discard the bags.

Sweeten and cool

While tea is still warm, stir in 1/4 cup granulated sugar until dissolved. Add 1/2 cup fresh lemon juice and stir. Let tea cool to room temperature, then refrigerate until chilled (about 30–45 minutes) or serve immediately over ice.

Serve

Fill glasses with ice (about 1/2 cup per glass), pour tea, garnish with lemon slices if desired, and serve alongside the burger and fries.

For best results coordinate timing: start soaking potatoes first. Begin bacon while potatoes soak. Par-fry potatoes during a rest period after bacon and while patties are chilling briefly. Finish fries at the same time you melt cheese on patties so everything is hot. Keep cooked components warm in a low oven (200°F/95°C) if needed.